University Students’ Nutrition Knowledge and its Association with Mediterranean Diet Adherence

Meryem Elif Öztürk

doi:10.31067/acusaglik.1576968

EN

University Students’ Nutrition Knowledge and its Association with Mediterranean Diet Adherence

Abstract

Purpose: This study investigated the relationship between university students’ nutritional knowledge and Mediterranean diet adherence. Methods: The sample comprised 422 university students who had not taken nutrition education before. Data were collected using the General Nutrition Knowledge Questionnaire (GNKQ) and the Mediterranean Diet Quality Index-KIDMED questionnaire. Results: Participants had a median GNKQ score of 61. Nutrition knowledge was not associated with main meal frequency, dieting status, and vitamin mineral supplement intake (p>0.05). Participants who did not add sugar to their tea (main beverage) had a higher GNKQ score than those who did (p<0.05). However, participants who did not adhere to six of the fourteen Mediterranean diet principles had a higher GNKQ score than those who did (p<0.05). Conclusion: There might be some obstacles that prevent university students from turning their nutrition knowledge into eating behavior. Universities should provide a healthy food environment and make healthy foods available and affordable to help students build healthy eating habits. Further multicentered studies are warranted.

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Details

Primary Language

English

Subjects

Public Health (Other)

Journal Section

Research Article

Authors

Meryem Elif Öztürk ^*
0000-0002-2176-374X
Türkiye

Early Pub Date

September 15, 2025

Publication Date

October 1, 2025

Submission Date

October 31, 2024

Acceptance Date

February 5, 2025

Published in Issue

Year 2025 Volume: 16 Number: 4

DOI

https://doi.org/10.31067/acusaglik.1576968

IZ

https://izlik.org/JA49YD42XY

Cite

RIS / Bibtex

EndNote

Öztürk ME (October 1, 2025) University Students’ Nutrition Knowledge and its Association with Mediterranean Diet Adherence. Acıbadem Üniversitesi Sağlık Bilimleri Dergisi 16 4 614–622.